You will notice that the wings of the turkey tend to dangle on the sides. To prevent them from overcooking and drying out you should pin them to the body of the bird with a toothpick. It is also a good idea to take the skin from the neck and fold it up and pin it down with another toothpick. A tightly packed bird is a good idea but you don't need to worry too much about the other parts.
I really do not recommend stuffing your turkey for smoking. This increases the cooking time (about 5 minutes a pound) and puts a lot of food in contact with potential bacteria. For smoking it is best that your turkey is able to cook from the inside as well as the out.
